Quick chana masala and buttered swede
A speedy, spicy chickpea curry with a side of buttered swede flecked with spring onions. A comforting, veggie winter warmer that looks and tastes like sunshine.
- 1 white onion, sliced into half moons
- 2 garlic cloves, crushed
- 2 red chillies, finely chopped
- 2tsp cumin
- 200g cherry tomatoes, halved
- 1tsp cinnamon
- 200ml vegetable stock
- 1/2 swede peeled and diced into 2cm cubes
- 1 spring onion, finely sliced
- 35g butter
- 1 lemon
- 3tbsp oil
- Salt to taste
1. Heat a deep frying pan over a medium heat and add 3tbsp oil. Sauté the onions until golden brown, 7-8 minutes, then turn the heat down low and add the garlic and chilli. Gently cook for 5 minutes.
2. Add the cumin and cinnamon, and cook until you can really smell the spices, around 3-4 minutes. Add the tomatoes, chickpeas, pinch salt, juice of half a lemon and vegetable stock, and cook slowly until the liquid is absorbed, stirring regularly.
3. Bring a pan of salted water to the boil, add the swede and cook until tender, around 12-16 minutes. Drain in a colander, allow it to steam dry for a minute or two, then put it back in the pan, add the butter and spring onion, and shake the pan the rough up the edges.
4. Before serving, add the juice of the remaining half lemon, taste for seasoning and add more salt if you wish. Serve garnished with a little extra spring onion; you can add a dollop of yoghurt and coriander if you're feeling fancy.